Option One:
Virtual Live on Zoom
2.5 Days on ZOOM Platform. Lead Instructor and participants see and interact online.
February 25, 2022 8:00 A.M. to 5:00 P.M. -PST
February 26, 2022 8:00 A.M. to 5:00 P.M. PST
February 27, 2022 8:00 A.M. to 12:00 P.M. – PST
February 28, 2022 8:00 A.M. to 5:00 P.M. -EST
March 1, 2022 8:00 A.M. to 5:00 P.M. EST
March 2, 2022 8:00 A.M. to 12:00 P.M. – EST
April 25, 2022 8:00 A.M. to 5:00 P.M. -PST
April 26, 2022 8:00 A.M. to 5:00 P.M. PST
April 27, 2022 8:00 A.M. to 12:00 P.M. – PST
June 13, 2022 8:00 A.M. to 5:00 P.M. -EST
June 14, 2022 8:00 A.M. to 5:00 P.M. EST
June 15, 2022 8:00 A.M. to 12:00 P.M. – EST
November 14, 2022 8:00 A.M. to 5:00 P.M. -PST
November 15, 2022 8:00 A.M. to 5:00 P.M. – PST
November 16, 2022 8:00 A.M. to 12:00 P.M. – PST
Please click here to register for the 2.5 days class using ZOOM
“The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation), is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be “completed by a “preventive controls qualified individual”. This course developed by FSPCA is the “standard curriculum” recognized by FDA; successfully completing this course is one way to to meet the requirements for a “preventive controls qualified individual.”
Classes start at 8:00 A.M. to 5:00 P.M. the first two Days and 8:00 A.M. to 12:00 P.M. third day
2021
Virtual Live PST November 10, 11, and 12, 2021
2022
April 25, 2022 8:00 A.M. to 5:00 P.M. PST
April 26, 2022 8:00 A.M. to 5:00 P.M. PST
April 27, 2022 8:00 A.M. to 12:00 P.M. PST
June 13, 2022 8:00 A.M. to 5:00 P.M. EST
June 14, 2022 8:00 A.M. to 5:00 P.M. EST
June 15, 2022 8:00 A.M. to 12:00 P.M. EST
November 14, 2022 8:00 A.M. to 5:00 P.M. PST
November 15, 2022 8:00 A.M. to 5:00 P.M. PST
November 16, 2022 8:00 A.M. to 12:00 P.M. PST
Course Content – Part 1: Online self-paced course consists of 16 modules covering:
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
Arrangement can be made for larger groups
Option Two:
Blended
Blended Course:
Only one day on ZOOM platform after finishing the self-paced online course
After finishing the self-paced online course, please email your completion enrollment ticket to Alex Kashef, the Lead Instructor, and register for the one day virtual class using ZOOM.
2022
January 18, 2022, 8:00 A.M. to 5:00 P.M. EST
January 31, 2022, 8:00 A.M. to 5:00 P.M. PST
February 7, 2022, 8:00 A.M. to 5:00 P.M. EST
February 21, 2022, 8:00 A.M. to 5:00 P.M. PST
March 21, 2022, 8:00 A.M. to 5:00 P.M. EST
March 25, 2022, 8:00 A.M. to 5:00 P.M. PST
April 18, 2022, 8:00 A.M. to 5:00 P.M. PST
May 28, 2022, 8:00 A.M. to 5:00 P.M. EST
May 23 , 2022, 8:00 A.M. to 5:00 P.M. PST
June 20, 2022, 8:00 A.M. to 5:00 P.M. EST
June 29, 2022, 8:00 A.M. to 5:00 P.M. PST
July 1, 2022, 8:00 A.M. to 5:00 P.M. EST
July 18, 2022, 8:00 A.M. to 5:00 P.M. PST
August 8, 2022, 8:00 A.M. to 5:00 P.M. EST
August 22, 2022, 8:00 A.M. to 5:00 P.M. PST
September 19 , 2022, 8:00 A.M. to 5:00 P.M. EST
September 26 , 2022, 8:00 A.M. to 5:00 P.M.PST
October 17, 2022, 8:00 A.M. to 5:00 P.M. EST
October 26, 2022, 8:00 A.M. to 5:00 P.M. PST
November 19, 2022, 8:00 A.M. to 5:00 P.M. EST
November 28, 2022, 8:00 A.M. to 5:00 P.M. PST
December 10, 2022, 8:00 A.M. to 5:00 P.M. EST
December 19, 2022, 8:00 A.M. to 5:00 P.M. PST
Link to Register for the part 2, one day , virtual, Interactive
Instructor-led class . $345.00
Course Content – Part 1: Online self-paced course consists of 16 modules covering:
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
Option Three:
Onsite Training
2 1/2 Days
In Hermosa Beach, Los Angeles, California
Location: Holiday Inn
125 Pacific Coast Highway, Hermosa Beach, CA 90254
2022
Registration for the classes is coming soon.
January 10, 2022 8:00 A.M. to 5:00 P.M.
January 11, 2022 8:00 A.M. to 5:00 P.M.
January 12, 2022 8:00 A.M. to 12:00 P.M.
February 2, 2022 8:00 A.M. to 5:00 P.M.
February 3, 2022 8:00 A.M. to 5:00 P.M.
February 4, 2022 8:00 A.M. to 12::00 P.M.
March 14, 2022 8:00 A.M. to 5:00 P.M.
March 15, 2022 8:00 A.M. to 5:00 P.M.
March 16, 2022 8:00 A.M. to 12:00 P.M.
April 6, 2022 8:00 A.M. to 5:00 P.M.
April 7, 2022 8:00 A.M. to 5:00 P.M.
April 8, 2022 8:00 A.M. to 12:00 P.M.
May 9, 2022 8:00 A.M. to 5:00 P.M.
May 10, 2022 8:00 A.M. to 5:00 P.M.
May 11, 2022 8:00 A.M. to 12:00 P.M.
June 8, 2022 8:00 A.M. to 5:00 P.M.
June 9, 2022 8:00 A.M. to 5:00 P.M.
June 10, 2022 8:00 A.M. to 12:00 P.M.
July 11, 2022 8:00 A.M. to 5:00 P.M.
July 12, 2022 8:00 A.M. to 5:00 P.M.
July 13, 2022 8:00 A.M. to 12:00 P.M.
August 3, 2022 8:00 A.M. to 5:00 P.M.
August 4, 2022 8:00 A.M. to 5:00 P.M.
August 5, 2022 8:00 A.M. to 12:00 P.M.
September 12, 2022 8:00 A.M. to 5:00 P.M.
September 13, 2022 8:00 A.M. to 5:00 P.M.
September 14, 2022 8:00 A.M. to 12:00 P.M.
October 5, 2022 8:00 A.M. to 5:00 P.M.
October 6, 2022 8:00 A.M. to 5:00 P.M.
October 7, 2022 8:00 A.M. to 12:00 P.M.
November 7, 2022 8:00 A.M. to 5:00 P.M.
November 8, 2022 8:00 A.M. to 5::00 P.M.
November 9, 2022 8:00 A.M. to 12::00 P.M.
December 7, 2022 8:00 A.M. to 5:00 P.M.
December 8, 2022 8:00 A.M. to 5:00 P.M.
December 9, 2022 8:00 A.M. to 12:00 P.M.
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
